Influence of the Extrusion Shear Environment on Plant Protein Texturization
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 1869-1874
- https://doi.org/10.1111/j.1365-2621.1982.tb12902.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- TexturizationPublished by American Chemical Society (ACS) ,1981
- EXTRUDER NOT PREREQUISITE FOR TEXTURE FORMATIONJournal of Food Science, 1979
- Texturized proteins: Fabrication, flavoring, and nutrition∗C R C Critical Reviews in Food Science and Nutrition, 1978
- TEXTURIZATION BY EXTRUSIONJournal of Texture Studies, 1978
- ENGINEERING ANALYSIS OF SOY DOUGH RHEOLOGY IN EXTRUSIONJournal of Food Process Engineering, 1978
- A VISCOSITY MODEL FOR A COOKING DOUGH1Journal of Food Process Engineering, 1978
- ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITSJournal of Food Science, 1976
- SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSISJournal of Food Science, 1976
- PARAMETERS AFFECTING PRODUCTION AND CHARACTER OF EXTRUSION TEXTURIZED DEFATTED GLANDLESS COTTONSEED MEALJournal of Food Science, 1975
- Mixing in a Screw Extruder. A Model for Residence Time Distribution and StrainIndustrial & Engineering Chemistry Fundamentals, 1974